Posts by Wagstaff

1. Probably eventually, because eventually you need to thin behind the edge.  The knife thickens as you get closer to the spine, and after putting new edges on it over time, you're sharpening a thicker knife.  So you'll want...

Geez that looks long again.  SORRY.  I hope it's not as all-over-the-place as my previous stupid-long post.  Still I want to add -- ruscal has a good point.  For the petty and the gyuto, I'm talking wa-handles,...

Quote: Originally Posted by LennyD  Wag I am curious as to what you find you are using your 210 petty for?     I ask because I am considering a similar longer petty as opposed to a Suji...

I prefer 270! I use a 210mm petty a lot though. I see people talk about having a 270mm and a 210mm gyuto, but I don't really understand. On the other hand, I always need to put the board away, and sometimes need to hassle with clearing...

I'm not laughing at you. I'm laughing because you were being funny, in addition to telling the truth.  Funny.   I haven't tasted spam in over 25 years.  No need for me to cut it.   As for kiwi knives, my...

Spam knives.

I think you're using the term bevel correctly.  Yes, "extend up the blade".  The grind of some knives is convexed on the whole blade face. Or atleast behind the bevel. Above the bevel. It should be subtle, but not...

I'd imagine convexing the blade face, or at least a portion of it behind the edge, would do better for food release than convexing the bevel. More experienced heads will chime in, I hope. Been thinking about this for one of my gyutos.

There's a man who's done a LOT of flattening.  It takes me more than a minute just to find a pencil, if I have to go through that part of the exercise.  Still, 3 minutes seems about right.  Especially if counting...